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Cooking & Preserving Foods: Canning Pickled beets with ground cinnamon.

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PhyllisJ
Johnson City, TN
(Zone 6b)

July 1, 2012
11:56 PM

Post #9189443

I found a recipe for Pickled beets that calls for ground cinnamon. I have always heard that ground spices gets stronger and shouldn't be used in canning. Opinions or advice? I only made 5 pints to try the method today.

3 pounds fresh small whole beets
2 cups cider vinegar
2 cups water ( I used the beet juice)
2 cups granulated sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1 tablespoon ground cinnamon

Clean, cook and peel beets and set aside. Place other ingredients in pot and bring to a boil. Let simmer for 15 minutes. Strain spices out of the liquid. Place beets in clean sterilized jars leaving 1/2 head space. Pour brine into jars leaving 1/4 headspace. Wipe jar swith wet paper towel. Add hot sterilized caps and lids. Process 30 minutes in boil bath. Begin timing once water had started to boil.

I used the leftover juice for pickled eggs. We will see how it turns out.

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Adobe_Rose
Boise, ID
(Zone 5b)

July 2, 2012
4:47 PM

Post #9190459

My grandmothers recipe for pickled beets has ground spices in it, quite a bit like your recipe. I don't remember the exact recipe right now. I absolutely love them!

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